Some folks — the lucky ones — strike gold in Pennsylvania each spring. They may simply be out for a walk in the woods, or in the field during the state’s popular spring turkey or trout seasons. Or they may be serious searchers, with the kind of knowledge necessary to consistently strike it rich.

The “gold” is out there, somewhere — or, at times, seemingly nowhere. And that is the mystery, the frustration, and, occasionally, the reward of finding morel mushrooms in the wild.

Each year about this time, the coveted, tasty fungi attract legions of dedicated hunters, as well as those who have the fortune of simply blundering across them during outdoor activities.

“Morels are kind of the gateway for people getting into foraging,” says Josh Mowris, a Crawford County resident whose family has been a longtime member of Northwestern Rural Electric Cooperative (REC), based in Cambridge Springs. “They’re probably the most popular of mushrooms.

“They’re super tasty, and a symbol of spring, so people are out there, excited that winter is finally over.”

On the hunt

Mowris, a health and fitness fanatic, initially plunged into foraging with the knowledge that certain mushrooms could serve as food supplements. His interest really took off upon joining the Western Pennsylvania Mushroom Club (wpamushroomclub.org).
 

The morel-hunting season in Pennsylvania and across the U.S. is a short one, he says.

“Certain mushrooms — like chicken of the woods — you can find five months out of the year,” Mowris says. “But with morels, you’re generally looking at a three- or four-week period where you can find them, and that’s it. In Pennsylvania, that’s typically mid-April to mid-May.”

Those times coincide with other Keystone State traditions like trout and turkey seasons. That means hunters and anglers can score some morels in addition to catching a few trout, perhaps tagging a longbeard, or stumbling upon the shed antler of a whitetail buck. Any way you look at it, it’s a great time to simply be out there.

“I’ve been known to take a pause during a fishing excursion or a spring turkey hunt to harvest the morels I come across,” says Grey Berrier of Pulaski, Lawrence County. “I’m serious enough to routinely carry along a mesh bag on trout and turkey trips.”

But while chance encounters with morels are special, serious hunters have learned the mushrooms aren’t found everywhere, and they’re able to confine their efforts to the likeliest of locations. Many, however, draw the line at sharing the exact location of productive hunting spots, which tend to be a closely guarded secret. Instead, they prefer to speak in generalities.

“Morels seem to favor certain tree species,” says Ryan Reed, an avid “shroomer” who works as a natural resource specialist with the Pennsylvania Department of Conservation and Natural Resources (DCNR). “I’ve had great luck around sycamores, apple, crabapple and poplar.”

Mowris agrees, adding that most morel enthusiasts would say elm trees — big, dead and dying ones — are the No. 1 location for morel potential, along with old apple orchards and, as Reed notes, tulip poplar trees. Ash, black cherry and bitternut hickory are also worth a look.

“Not just morels, but mushrooms in general associate with trees,” Mowris says.

Trees, weather and timing

Curt Guyer, a longtime Valley REC member who lives in Juniata Township, Huntingdon County, has honed his morel-hunting skills over the past 20 years. But it wasn’t until he started linking them with certain tree species that he began reaping the rewards of his efforts.

WOODLAND TREASURES: Josh Mowris of Crawford County says he has the best luck finding elusive morel mushrooms near trees — elm, in particular.
 

“I was looking all over the place the first 10 years, just haphazardly getting lucky once in a while, but not really knowing what I was doing until I started identifying trees,” says Guyer, who has developed a solid network of productive spots on a mix of public and private land. “Poplars and elms around here; mostly elms.”

Ironically, one of Guyer’s best tactics for finding morels is to look up.

“Elms are the first to leaf out, so I’m always looking up in the air for those little leaves,” he says. “I carry a little pair of binoculars with me and when I find them, I’ll check around those trees.”

Morels are often difficult to spot on the forest floor, and Guyer says a slow pace is a must. “I’ve almost trampled on them,” he says. “And if I find one, I’ll sit right down and look all around.”

And it’s more than just location. Conditions have to be ideal for morels and other mushrooms to appear.

“Soil temperature is very important,” DCNR’s Ryan Reed says. “It must be near a 50-degree average for morels to pop up. And morels seem to love disturbance — ground that was recently pushed over by a skidder blade or bulldozer can reveal a bonanza of mushrooms.”

Mowris, too, checks the weather often and has learned through experience when the timing is right for morels.

“Morels need ample rainfall to appear, so in addition to soil temperature, I’m waiting for rainfall and checking the weather for 55- and 60-degree temperatures,” he says. “And you can’t give up on a spot; check it multiple times. A lot of people, because of soil temperature, like to check south-facing slopes that get more sunlight.”

Morel hunting can, Mowris admits, be a frustrating effort.

“It’s just a matter of building your skills and knowledge of the habitat,” he says. “Once you’re able to get some experience and find your spots, [morels] will reappear for the most part every year.”

True or false?

But how do you know when you’ve stumbled across the real thing — and that it’s edible?

Hannah Huber, a conservation mycologist for DCNR, has some tips, noting there are several look-alike species, some of which can be toxic. (Mycology is the branch of biology that studies fungi.)

MEATY FLAVOR: Morel mushrooms are highly prized by chefs and home cooks alike. One of the best ways to prepare these spring treats is by sauteing them in butter or bacon grease. But they’re also delicious as a topping for steak, in soup and added to an omelet. Lots of recipes can be found online.
 

“Verpa are the ‘early morels’ and they’re considered edible, but some people are sensitive to them,” Huber says. “Gyromitra are the ‘false morels’ that are generally considered somewhat toxic.

“It’s a good idea for folks trying any new mushroom species, even when positively identified as edible, to go easy and avoid gorging in case they are uniquely sensitive to the species.”

Experts say the easiest way to identify a true morel from a false one is to cut the mushroom in half and look at how the cap attaches to the stem. Real morels have hollow centers, with the cap and stem connecting as one at the base. Some look-alikes, such as verpas, have free-hanging caps, which means the cap is only attached at the very top of the stem and the rest of it hangs down like a skirt.

“While some people have ways of cooking [look-alikes] to render them seemingly edible, caution is recommended,” Huber says.

In fact, most morel hunters dismiss false morels entirely.

From field to table

The hardest part of morel hunting is finding them, but don’t worry, you’ll be rewarded because the best part is eating your discoveries. And the old phrase, “release into the grease,” is pretty much on target when it comes to preparing morels for consumption.

Morel mushrooms sautéed in hot butter for several minutes or fried in bacon grease for a few minutes longer are tough to top. This cooking method helps to bring out their delicious meaty flavor while maintaining their firm texture.

Reed soaks his freshly collected morels in a salt brine for about 15 minutes; that removes any bugs they may be holding. He then rinses them off, lightly coats them with flour and fries them in hot butter until golden brown.

“They don’t keep well,” he says, “so I usually eat them the day I find them or the next.”

But the options are many, and morels can hold their own in main dishes, such as chicken cutlets with morels, morel meatloaf and morel pilaf. You can also use them as a topping on steaks, in soups, and as part of an omelet. Scores of recipes can be found online.

That said, if you’re fortunate enough to have a surplus of morels, it’s best to take care of the leftovers promptly. Drying them in a dehydrator is perhaps the best option, though some morel hunters lean toward freezing or canning them.

And, of course, don’t forget your morel-less friends.

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